This dish is a Korean family staple. It's deliciousness comes from the bold flavor palette of Korean food. Utilizing sesame garlic and chilli to enhance the simplicity of great ingredients with the minimum of fuss and over-complication.
The strengths of this dish are how easy it is to make and versatility of it's build-your-own style. And don't forget, it's super healthy too.
Ingredients 2 cups of your favorite rice, cooked.
500g beef or kangaroo mince
2 cups assorted mushrooms
2 cups wombok (or any juicy, leafy vegetable)
4 stems spring onion
2 tbs soy sauce
2 tbs sesame oil
4 cloves garlic
1 tbs minced ginger
2 inch piece of lemongrass
2 tbs white or rice wine vinegar
Your favorite hot sauce to taste
Start by getting your rice cooking in lightly salted water. You want the grains to end up 'al dente' rather than gluggy. At this point, also pre-heat your oven to about 150 Celcius.
While the rice is cooking, find a thick bottomed frying pan and grease with 0.5 tbs of the sesame oil. Heat on high and add in the mince meat.
Once the meat starts to brown, mince and add the garlic, ginger and lemon grass. Stir for five minutes then add the soy sauce.
While you thoroughly brown the mince, finely shred the wombok and cabbage as well as roughly chop the mushrooms. Soak the wombok and spring onion in the vinegar while you work with the other ingredients.
Once the meat is completely dry and well-browned, transfer to a covered bowl and keep it warm in the oven.
Add another about a teaspoon of sesame oil to the pan and add in the mushrooms. Saute until softened and browned on the edges. Transfer to another covered bowl and keep warm in the oven.
Repeat for the carrots, wombok and spring onions separately, keeping them unmixed while the keep warm in the oven.
Use the remaining oil to thoroughly grease the frying pan before adding the rice. Flatted out to an even layer and leave on medium heat.
The aim is to create an authentic stone-bowl crispy rice layer. The rice on the bottom will be come golden and crisp with a toasty flavour.
This will take about ten minutes which will give you time to either fry or poach the eggs as per your preference.
Once the rice begins to crackle and become golden on the bottom it's time to serve.
Serve by lining the bottom of a wide bowl with rice then adding the other ingredients in discrete sections. This is the essence of the striking classic bibimbap look.
Top off with an egg per person and as much hot sauce as you can handle.